Interview with Thanasis Sakkaris

Cooking is a profession for many. For you, it seems to be something deeper. When did you realize that it is a personal way of expression?

It was a gradual realization. I realized that my thinking about food never stops. Even on a walk or a trip, a smell, a fresh ingredient or an image can give me ideas. For me, cooking is the way I perceive the world, from the aroma of fresh olive oil to the search for authentic flavor. And the most important thing is that I share this whole process with my collaborators and we turn it into an experience for the people who taste our food.

If we go back to your first steps, what image or moment from those years has left the most vivid impression on you?

One of the most powerful moments was when I saw young children enjoying dishes that they would never try at home. The excitement in their eyes was the greatest confirmation. That’s when I realized that pure flavor and pure ingredients can win anyone over, as long as they are presented with respect and balance.

How would you describe your kitchen philosophy in a few words?

For me, quality is summed up in three words: roots, respect, and evolution. Roots to remember where we started, respect for the raw materials and the people who produce them, and evolution so that tradition continues to live on through today.

What does luxury on a plate mean to you?

True luxury lies not in excess but in the discovery of the perfect ingredient in its season. When a pure product is cooked in the right way and brings out all the aromas and flavors it hides, then an experience is created that needs nothing more.

How important is it for an Executive Chef to listen to his audience?

It is perhaps the most basic element. You have to have a perception of the space and the people you have in front of you. This is the axis on which my cuisine is built. Through this I try to create flavors that can meet the identity and culture of each person, regardless of their place or culture.

What role do raw ingredients play in your cooking?

It is the A and Z. It is the foundation on which every creation is built. The flavors you carry follow you throughout your life and influence the way you create. When a recipe respects these memories and incorporates them harmoniously, then an ideal recipe emerges.

How do you balance between tradition and modern creation?

I believe in the evolution of tradition. We use modern techniques that serve our traditional flavors, without altering their essence.

What would you like someone to feel when they try one of your dishes?

I would like it to recognize flavors and at the same time awaken memories within it. A dish should be able to take you on a journey, remind you of something familiar and at the same time reveal something new to you.

In an era where the concept of luxury in gastronomy is often identified with impressive presentation, what does true luxury on the plate mean to you?

The appearance prepares the visitor. It is the first impression. But in the end, it is the taste that wins the heart.

What do you consider to be the most important trends in modern gastronomy?

We are seeing a return to traditional recipes through modern techniques. At the same time, great importance is given to sustainability, local raw materials and the support of small producers.

As an Executive Chef, you have to coordinate a large team. How important is the human factor in the kitchen?

Cooking is not just about creating dishes. You need to have the mastery to manage a team of talented but diverse people. Personally, I enjoy coordination. I like to give impetus to my colleagues, to create a climate of cooperation and to lead us all together to the best possible result, always with respect for the person we have in front of us.

Is there a fashion in taste?

There are trends that come and go. But pure flavors and pure ingredients are always timeless.

How does social media affect a chef’s work?

It is a powerful means of communication. The important thing, however, is that the image follows the taste and not the other way around. Now the essence has been lost and we are left with the image.

The ingredient that is never missing from your kitchen?

Olive oil. It gives character, intensity and the authentic Greek identity to every creation.

Is there fashion in gastronomy or does taste ultimately remain timeless?

Classic in its basics, with a modern execution. Tradition is the basis and modern cuisine is the tool.

Michelin or authenticity?

Authenticity and direct contact with the person tasting your food.

A dish you’ll never get bored of?

The soups. Something that seems so simple can hide entire cultures within it.

If your gastronomy could be described with one emotion, what would it be?

Nostalgia and creation. The nostalgia for the pure flavors of the past and the desire to recreate them in the present.

A dish that symbolizes love for you?

Grandma’s pot on the Sunday table. A meal that I remember coming out of the wood stove, with ingredients from the garden. No matter what it contained, it always had the warmth of family. This feeling of warmth is, for me, the essence of gastronomy.

Read also Thanasis Sakkaris: “Every dish is a story worth telling”